I love a fall harvest dinner made with a star ingredient like Brussels sprouts.  Once the only vegetable on my won’t-eat-foods list, the Brussels sprout has soared to the top of my favorite-food list.  In the fall-winter months we seriously have them multiple times per week.  I was flipping through my new Cooking Light magazine and without even reading the recipe I bookmarked the page for Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs.